Andhra style Tomato pachadi | thakkali kai chutney

Andhra style Tomato pachadi | pachai thakkali kai chutney| raw green tomato chutney | pachadi tomato pachadi | hare tamatar ki chutney with step-by-step pictures and video recipe. Check out the pachai thakkali  pachadi and If you like the video pls SUBSCRIBE to my channel

Andhra style pachadi

It is similar to Tamil Nadu style thogayal. Sesame seeds and peanut gives amazing flavor to Andhra-style pachai tomato pachadi. 

What kind of tomatoes should I use for pachadi?

I have used green raw tomatoes. Tartness gives amazing flavor to the chutney. You can use any variety of tomatoes, but pachadi taste varies according to the tomatoes. Always use sour tomatoes. If you are using red tomatoes add tamarind to adjust the flavor.

Should I pressure-cook tomatoes?

Sauteeing tomatoes in the oil gives the best flavor. You can pressure cook or steam tomatoes;  prepare pachadi but the flavor might vary.

THOGAYAL | THUVAIVAL VARIETY

When it comes to Thogayal varieties most of the Thuvaiyal varieties we do in our homes will have a blend of vegetables, lentils, coconut, and spice. Compared to the chutney variety Thogayal are thick. Tempering is optional for thogayal varieties.  For this particular variety, I have skipped coconut.

HOW TO CUT  raw tomatoes?

I prefer chopping them into small pieces as it is quick and fast. Also, it helps to crush easily

IS IT SPICY  raw tomato pachadi ?

My version is not spicy. Adjust the green chilli according to your taste.

SHOULD I ADD WATER WHILE GRINDING?

I prefer not to add water. Moisture in tomatoes is enough for grinding.

Can I grind in a mixie?

Yes in that case pulse tomatoes as it gives the best texture.

Ingredients 

Saute

1/2 teaspoon sesame oil

1/8 teaspoon urad dal

1/2 teaspoon roasted peanuts

1/8 teaspoon chana dal

1/4 teaspoon cumin seeds

1 garlic

Curry leaves few

1 teaspoon sesame seeds

2 green chilli

Saute Tomato 

1 tablespoon sesame oil

5 small onions

150 grams of raw tomatoes

Pinch of turmeric powder

Required salt

garnish

coriander leaves few

How to make green tomato pachadi with step-by-step pictures

• First, add oil to a wide heavy bottomed pan and turn on the heat on a medium flame  

• When the oil turns hot, add urad dal, chana dal, cumin seeds, curry leaves, sesame seeds, and roasted peanuts; mix well

• Furthermore, add green chilli; mix well and roast

• Add garlic and roast

• Turn off the stove
• Transfer to mortar & pestle; crush well

• If you are grinding in mixie, cool completely then grind
• add oil to a wide heavy bottomed pan and turn on the heat on a medium flame  

• When oil turns hot add onion; mix well and saute till onions turn translucent

• Furthermore, add raw tomatoes and give a quick mix

• Add a pinch of turmeric powder and required salt; mix well and saute till tomatoes turn mushy

• Turn off the stove and transfer to the mortar; pestle; crush well

• Finally, add coriander leaves; mix well

raw tomato pachadi

andhra style tomato pachadi

5 from 1 vote

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Ingredients

Saute

• 1/2 teaspoon sesame oil
• 1/8 teaspoon urad dal
• 1/2 teaspoon roasted peanuts
• 1/8 teaspoon chana dal
• 1/4 teaspoon cumin seeds
• 1 garlic
• Curry leaves few
• 1 teaspoon sesame seeds
• 2 green chilli

Saute Tomato

• 1 tablespoon sesame oil
• 5 small onions
• 150 grams of raw tomatoes
• Pinch of turmeric powder
• Required salt

garnish

• few coriander leaves

Instructions

• First, add oil to a wide heavy bottomed pan and turn on the heat on a medium flame
• When the oil turns hot, add urad dal, chana dal, cumin seeds, curry leaves, sesame seeds, and roasted peanuts; mix well
• Furthermore, add green chilli ; mix well and roast
• Add garlic and roast
• Turn off the stove
• Transfer to mortar & pestle; crush well
• If you are grinding in mixie, cool completely then grind
• add oil to a wide heavy bottomed pan and turn on the heat on a medium flame
• When oil turns hot add onion; mix well and saute till onions turn translucent
• Furthermore, add raw tomatoes and give a quick mix
• Add a pinch of turmeric powder and required salt; mix well and saute till tomatoes turn mushy
• Turn off the stove and transfer to the mortar; pestle; crush well
• Finally, add coriander leaves; mix well

Video

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